John Myers
Asparagus Baked with Tomatoes and Mozzarella
The perfect asparagus baked with tomatoes and mozzarella recipe with a picture and simple step-by-step instructions.
- 750 g Short asparagus (16 sticks of 14 – 16 cm long) / cleaned approx. 600 g
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
- 2 tbsp Parsley pesto (see my recipe: *)
- 4 tbsp Cooking cream
- 2 tbsp Asparagus water
- 100 g Sieved tomatos
- 1 Mozzarella 125 g
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- Some cut basil leaves for garnish
- Peel the asparagus with the peeler, cut the ends and cook in 1.5 liters of water with salt (1 teaspoon), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 7 – 8 minutes and remove. Mix parsley pesto (2 tbsp) with cooking cream (4 tbsp) and asparagus water (2 tbsp) and pour / distribute in 2 casserole dishes. Place the asparagus spears (8 pieces each) on top and spread the tomatoes over them. Wash the tomatoes, remove the stem, cut into slices, spread over the asparagus and season with coarse sea salt from the mill (2 big pinches each) and colored pepper from the mill (2 big pinches each). Drain the mozzarella, cut in half, cut into slices, spread over the casserole dishes, bake the two forms in a preheated oven at 175 ° C for about 20 minutes, remove, garnish with basil leaves and serve. *) Parsley pesto
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